The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-11-28
Household Hints.

A very excellent professional baker in Louis
Vile Ky, lines his cake pans bottom and sides
with thin biscuit dough smoothly rolled out.
After the cake is done this is peeled off. He
claims that the cakes are of un form color, and
are never burned or scorched.
For lemon jelly put half a boxful. or one
ounce, of gelatine into a large bowl, with four
tablespoonfuls of cold water to soften it When
soft pour over it three pints of actively boiling
water; add one cupful and half Of graduated
sugar and the juice of two lemons. Stir well.
strain through flannel, and when cool put IN a
cool place.
To make sauer-kraut shave head of cabbage
into clean barrel, sprinkle with teaspoonful
of salt and pound thoroughly with wooden
mallet; cut up another sprinkle with salt and
pound, repeating the process until you have the
desired quantity. The cabbage should be
cred with its own liquid after the last pounding.
Cover with a CLOTH put on a board and heavy
weight Leave IN warm place for SIX weeks.
Throw away the cabbage to the depth of three
inches, cleanse the inside of the barrel and lid,
and it is ready for USE
Pupils of the Boston public schools are taught
to cook and among other dishes they prepare is
the following: Prepare crackers with cheese by
mixing one tablespoonful of crumbled or grated
cheese, one-half saltspoonful Of salt, one-quar-
ter OF saltspoonful of pepper for each whole
cracker; split the crackers in halves. spread
with thin layer of butter. put them. buttered
side up, into pan, and brown in a hot oven;
when brown spread with the cheese mixture.
put them in a shallow earthen dish. add
quarter of cup of milk for each whole cracker,
and bake until brown.
For oyster pie line buttered baking dish
with pastry and place in it layer of fine large
oysters Rub two tablespoonful of butter
smooth with as much -four, and place small bits
of it here and there on the oysters. Sprinkle
with pepper and salt. Follow this with another
layer of oysters, dotted with butter and
soned as before. Continue this process until
the dish is full Pour in enough oyster liquid
to fill the dish to within an inch OF the top, and
cover all with rich pastry. Bake until deli
cate brown, rub over with a little butter or
white of egg. and serve hot.
Croquettes of beef are infinitely more tempt
ing than unappetizing cold beef cut in slices.
Cut pound and half of lean cooked beef into
very small dice; place in a stewpan a heaping
teaspoonful of finely chopped onions with a
piece of butter the size of walnut; stir over
the fire until the onions become slightly
Drowned; then stir in half spoonful of -four.
with which mix by degrees half pint of broth
water. adding few drops of browning; let
it boil five minutes, continually stirring it; then
throw in the beef, rather highly with
pepper and salt; when hot pour it in deep dish
until cold. Beat up two eggs plate, also
some bread-crums in separate dish; then d.
vide the preparation into as many pieces as are
needed. roll these into round balls or any other
covered then roll them into the egg, then the
bread crumbs again: take them out gently. pat
ting the surface lightly with knife; put them
into very hot lard or butter to fry of golden
brown color, being careful not to break them
When DONE drain them a cloth, and serve
either on a napkin or bed of fried parsley.